1 cup pumpkin, cooked mashed
1 tbsp golden turmeric blend
435ml (1 3/4 cups) milk of your choice (i love coconut milk)
2 organic eggs
1 1/2 Cups GF flour/or spelt
1 tsp baking powder
1/2 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp salt
2 tbsp coconut oil
Mash your cooked pumpkin and measure out enough for 1 cup. Add milk, maple syrup and eggs.
Beat the mixture until it is smooth.
Whisk together flour, baking powder, cinnamon, ginger and salt.
Make a well in the Center of your dry mix gradually pour in the pumpkin mixture.
Mix the ingredients with a whisk just until everything is evenly combine.
Heat a pan and grease your pan with a tablespoon of coconut oil on medium heat, pour 1/4 cup portions of the batter into the pan 2 at a time flip them over when bubbles begin to rise to the surface of the pancake.
Cook for 20 to 30 seconds on the second side, or until the center springs back when pressed.
Continue until all the batter has been used.
Serve - maple syrup, fruit, coconut yoghurt or yoghurt of your choice
Prep time: 10-15 min
Cooking time: 3-5 minutes each one
Makes 10-12 pieces - Freezer Friendly - NO - GF, NF, RSF, DF